CN105614857B - A kind of production method of south No. 9 solid ferment of jerusalem artichoke - Google Patents
A kind of production method of south No. 9 solid ferment of jerusalem artichoke Download PDFInfo
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- CN105614857B CN105614857B CN201511016100.4A CN201511016100A CN105614857B CN 105614857 B CN105614857 B CN 105614857B CN 201511016100 A CN201511016100 A CN 201511016100A CN 105614857 B CN105614857 B CN 105614857B
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- 240000008892 Helianthus tuberosus Species 0.000 title claims abstract description 83
- 235000003230 Helianthus tuberosus Nutrition 0.000 title claims abstract description 83
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 42
- 239000000843 powder Substances 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 13
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- 238000002203 pretreatment Methods 0.000 claims abstract description 3
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- 239000006041 probiotic Substances 0.000 claims description 13
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 12
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- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 3
- 235000010591 Appio Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
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- 235000021332 kidney beans Nutrition 0.000 claims description 3
- 229920001542 oligosaccharide Polymers 0.000 claims description 3
- 150000002482 oligosaccharides Chemical class 0.000 claims description 3
- 244000298697 Actinidia deliciosa Species 0.000 claims description 2
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 2
- 244000099147 Ananas comosus Species 0.000 claims description 2
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 2
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- 244000189548 Chrysanthemum x morifolium Species 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
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- 229910052793 cadmium Inorganic materials 0.000 description 2
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 2
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- 244000025254 Cannabis sativa Species 0.000 description 1
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- 206010010774 Constipation Diseases 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a kind of production method of No. 9 solid ferment of southern jerusalem artichoke, this method includes jerusalem artichoke pre-treatment, material allocation, leavening preparation, anaerobic fermentation, dry powder processed and allotment.This method is mainly realized by natural Tiny ecosystem strain fermentation technique and raw material solid grading temperature control fermentation technique.The made solid ferment of the present invention is easy to carry, is easy to preservation, is convenient, preservative free, without high-temperature process, long shelf-life, high without alcohol, low sugar, prebiotic bacterial content, and color, mouthfeel are all good, are a high-quality solid ferment for integrating nutrition and health care.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of production method of south No. 9 solid ferment of jerusalem artichoke.
Background technology
Jerusalem artichoke also known as Jerusalem artichoke, Jerusalem artichoke are a kind of composite family, Helianthus perennial root herbaceous plant.Jerusalem artichoke nutrition
Value is abundant, is both the important source material of industry and food, can also do animal forage grass, is known as " 21 by FAO (Food and Agriculture Organization of the United Nation) official
Century, people and animals shared crop ".The main component of jerusalem artichoke is inulin, greatly containing about 15%-20% inulin in fresh jerusalem artichoke stem tuber, accounts for about chrysanthemum
The 70%-80% of taro dry weight.Inulin also known as synanthrin are mainly made of different polymerization degree levulan, and the Ministry of Public Health ratifies chrysanthemum within 2009
Powder is new food resource, and the Ministry of Public Health in 2012 announces the raw material for increasing jerusalem artichoke as new resource food synanthrin.Synanthrin is a kind of day
The mixture of right levulan is good prebiotics and presently found most diffluent dietary fiber, has proliferation human body
Interior probiotics inhibits spoilage organisms, promotes functions of intestines and stomach, prevent intestinal canal tumour, treatment constipation, reduce blood fat, control blood glucose, beauty
The multiple efficacies such as weight-reducing.
No. 9 jerusalem artichokes of southern jerusalem artichoke are all patent kinds of Beijing Bi Qingyuan landscape engineerings Co., Ltd, are with from Russia
The jerusalem artichoke CN52868 kinds that Ross is introduced in Coastal beach using seawater stress cultivation, it is the salt tolerant that is obtained through screening for many years, resistance to
Flood, suitable for the high yield jerusalem artichoke new varieties in Coastal beach planted.Not only yield is high for No. 9 jerusalem artichokes of southern jerusalem artichoke, but also inulin content
It is abundant.Inulin is mainly produced to the deep processing of No. 9 jerusalem artichokes of southern jerusalem artichoke at present, and then obtains oligofructose and high fructose syrup.State
Interior inulin production technology is not mature enough, and acquisition high-purity inulin is not only of high cost, and has certain difficulty, is hindered significantly
The development of China's jerusalem artichoke industry.Therefore, jerusalem artichoke is carried out diversification development and utilization, obtains Diversified Products to be to promote jerusalem artichoke hair
The important channel of exhibition.Ferment is made by raw material of jerusalem artichoke, the nutriment and health factor of jerusalem artichoke can not only be fully retained,
A large amount of bioactive substance can also be generated simultaneously, is the important channel for carrying out high added value processing to jerusalem artichoke.About ferment
There are a large amount of reports, and also have large-tonnage product in the market, but does not have unified production and product standard also at present.Currently on the market
Ferment is mainly liquid ferment, and liquid ferment is inconvenient to carry, and the shelf-life is short, and ethanol content is high, and probiotics quantity is few, and through excessively high
Temperature processing nutriment and health factor are lost serious.Based on the above issues, it is solid to propose a kind of southern jerusalem artichoke No. 9 by the present invention
The production method of body ferment.A high-quality jerusalem artichoke solid with stronger healthcare function can be obtained in a short time in this way
Ferment.
Invention content
Unification processing and ferment product for current jerusalem artichoke there are the problem of, the present invention proposes a kind of jerusalem artichoke solid
The production method of ferment.Using this method can produce a low sugar, without alcohol, in good taste, unique flavor, collect nutrition and health care in
The high-quality jerusalem artichoke solid ferment of one.
The purpose of the present invention is what is be accomplished by the following way：
A kind of production method of south No. 9 solid ferment of jerusalem artichoke, this approach includes the following steps：
1) jerusalem artichoke pre-treatment：It by the cleaning of complete jerusalem artichoke, slice, drying, is crushed, granular size is 2mm~5mm；
2) material allocation：Lactose, calcium carbonate, ammonium sulfate, bean cake powder and rice flour are added into jerusalem artichoke particle obtained by step 1),
It is uniformly mixed, and it is 6.0~6.8 raw materials allocated that citric acid, which is added, to adjust its pH, used jerusalem artichoke is southern chrysanthemum
Taro No. 9；
3) prepared by leavening：Fresh jerusalem artichoke piece and vegetables are added into the cold boiling water of saliferous 3%~4%, at 30 DEG C~35 DEG C
Under the conditions of closed anaerobic fermentation 3~4 days, gained muddiness zymotic fluid is nature micro-ecology fermentation agent, and used jerusalem artichoke is south
Jerusalem artichoke No. 9；
4) it ferments：Natural micro-ecology fermentation agent obtained by step 3) is uniformly sprinkled into the raw material of step 2) allotment, stirring is equal
It is even and be packed into round, anaerobic fermentation is sealed under the conditions of 20 DEG C~30 DEG C 5~7 days, then under the conditions of 30 DEG C~40 DEG C
It seals anaerobic fermentation 2~3 days, is finally preserved under the conditions of 0 DEG C~5 DEG C 5~7 days and carry out after-ripening；
5) dry powder processed：Probiotics cryoprotector is added into fermentate obtained by step 4), is then freeze-dried,
And it is ground into powdery；
6) it allocates：Addition functional sweetener and Fruit powder into powdery ferment obtained by step 5), with adjust ferment color,
Fragrant, taste and mouthfeel.
It is that jerusalem artichoke tablet quality reduction 20%~30% or its water content are down to the drying degree of jerusalem artichoke piece in step 1)
50%~60%.
It is to remove a certain amount of moisture, prevent moisture in solid state fermentation to jerusalem artichoke piece dry in step 1)
Excessively cause living contaminants, while decreasing the time of freeze-drying.
In step 1) by jerusalem artichoke piece be ground into size be 2mm~5mm particle be in order to make fermentation more completely, thoroughly.
Lactose in step 2), calcium carbonate, ammonium sulfate, bean cake powder and rice flour additive amount be respectively the 1% of jerusalem artichoke particle weight
~2%, 0.5%~1%, 0.2%~0.4%, 10%~20% and 5%~10%.
The middle addition lactose of step 2) makes lactic acid bacteria, and mass propagation becomes dominant microflora after inoculation；Addition rice flour is lactic acid bacteria
Enough carbon sources are provided in later stage fermentation；Calcium carbonate is added, ammonium sulfate and bean cake powder are respectively that lactic acid bacteria provides calcium salt, inorganic
Nitrogen and organic nitrogen, to promote the growth of lactic acid bacteria.
Vegetables described in step 3) are wantonly 2~3 kinds in carrot, ternip, Chinese cabbage, cabbage, celery, fresh kidney beans, green capsicum,
Cleaned, dry after be added.
The weight ratio of jerusalem artichoke piece described in step 3) and vegetables is 7:3~9:1, jerusalem artichoke piece and the total additive amount of vegetables are salt
The 1/3~1/2 of water quality.
Micro-ecology fermentation strain is obtained by spontaneous fermentation using jerusalem artichoke and vegetable mixture in step 3), makes gained strain
With certain diversity；A large amount of jerusalem artichokes, which are added, can targetedly filter out the strain of suitable jerusalem artichoke fermentation.
Leavening and the volume mass ratio of raw material mixing are 1 in step 4):10~1:12(L/kg).
Anaerobic fermentation is used in step 4), it is suppressed that yeast growth avoids the generation of ethyl alcohol, while promoting lactic acid bacteria
Growth metabolism；Chemical change occurs between heterogeneity in low temperature after-ripening, makes that final products mouthfeel is softer, flavor is unique.
Probiotics cryoprotector described in step 5) is soyabean oligosaccharides or xylo-oligosaccharide, and additive amount is fermentate quality
4%~8%.
The survival rate of probiotics not only can be improved in added cryoprotector in step 5), while being also that good functionality is low
Glycan is greatly improved the healthcare function of product.
The method of freeze-drying is in step 5)：First in -40 DEG C of pre-freeze 12h~18h, it is then put into vacuum refrigeration rapidly
In drying machine, at vacuum degree 0.085MPa~0.090MPa, successively at -40 DEG C~-30 DEG C keep 2~3h, -30 DEG C
~-20 DEG C of 2~3h of holding, -20 DEG C~-10 DEG C 2~3h of holding, -10 DEG C~0 DEG C 3~5h of holding, 0 DEG C~10 DEG C keep 3
~5h, 10 DEG C~30 DEG C 3~5h of holding.
Step 5) substantially increases probiotics in finished product using being freeze-dried powder processed and freezing preceding addition cryoprotector
Quality and quantity.
Functional sweetener described in step 6) be arabinose, addition mass ratio be powdery ferment weight 2%~
5%.
Fruit powder described in step 6) is apple powder, blueberry powder, strawberry powder, kiwi fruit powder, banaina, hawthorn powder, pineapple
One kind in powder, addition mass ratio are the 10%~15% of powdery ferment weight.
Arabinose and fruit powder are added into ferment for step 6), and not only having adjusted its color and mouthfeel makes people be more easy to
In receiving, and considerably increase its nutrition and functional component.
The advantageous effect of the technology of the present invention：
No. 9 jerusalem artichokes of jerusalem artichoke are that raw material makes solid ferment on the south the present invention, the jerusalem artichoke of southern jerusalem artichoke No. 9 yield are high, prebiotics and
Soluble dietary fibre content is abundant, has higher nutritive value and healthcare function, is the very good material for making ferment.This hair
The nutritional ingredient of raw material has not only been fully retained in bright made solid ferment, but also is also created in fermentation process a large amount of beneficial to human body
The functional activity factor of health, compares that its is easy to carry, is easy to preservation, preservative free, without height with liquid ferment currently on the market
Warm processing, long shelf-life (3~4 years), without alcohol, low sugar (content of reducing sugar≤1%) and prebiotic bacterial content high (108CFU/g).This
Invention mainly passes through natural Tiny ecosystem strain fermentation technique and the realization of raw material solid grading temperature control fermentation technique, natural Tiny ecosystem
Bacteria leaven ensure that particularity, dominance and the diversity of strain by Natural Selection process, can make fermenting speed more
Soon, final products flavor is more preferable and more characteristic；Grading temperature control fermentation can promote different advantages under different phase different temperatures
The growth of flora has given full play to the diversity and dominance of strain, keeps more complete fermentation, nutrition and taste more rich；Raw material
Solid state fermentation reduces the forfeiture of raw material nutritive and health protection components, simplifies production technology, saves cost, improves production effect
Rate.
The advantageous effect further illustrated the present invention below by way of part test process：
Influence of the different drying means of test example 1 to probiotics survival rate
Inventor main contrast normal drying, vacuum drying and freeze-drying are to Lactobacillus Survival in final products
Influence.The specific method is as follows：
Normal drying：The product of fermentation is laid in (according to gained fermentate after 1 step to after-ripening of embodiment) in pallet,
It is put in 40 DEG C of baking ovens, is terminated when residual moisture 5%~10%.
Vacuum drying：The product of fermentation is laid in (according to gained fermentate after 1 step to after-ripening of embodiment) in pallet,
It is handled at vacuum degree 0.090MPa, 40 DEG C, is terminated when residual moisture 5%~10%.
Freeze-drying：The product of fermentation is laid in (according to gained fermentate after 1 step to after-ripening of embodiment) in pallet
(addition or do not add 8% xylo-oligosaccharide), first in -40 DEG C of pre-freeze 12h, be then placed in freeze drier, vacuum degree
Under 0.090Mpa, at -40 DEG C keep 3h, -30 DEG C holding 3h, -20 DEG C holding 3h, -10 DEG C holding 3h, 0 DEG C holding 5h, 10
DEG C keep 5h.
The product differently dried is crushed, take 1g dry powder and etc. overweight the drying of 1g dry powder before product be dissolved in respectively
In 10mL sterile waters, 100 μ L is taken to be coated on tablet, after being cultivated 3 days at 35 DEG C, carries out plate count.
Test result is as shown in table 1：
Influence of the different drying means of table 1 to probiotics survival rate
It can be obtained using freeze-drying by 1 test result of table, and adding xylo-oligosaccharide before freezing can be big as protective agent
The big survival rate for improving probiotics.
Influence of 2 different strain of test example to fermenting speed
Four parts of raw materials allocated according to 1 step of inventive embodiments, every part of 500g are taken to add the plant activated respectively
(the preceding two bacterium dry mass of activation is than 1 for lactobacillus and lactobacillus acidophilus:1), (preceding two bacterium of activation is dry for lactobacillus acidophilus and streptococcus thermophilus
Mass ratio 1:1), (the preceding two bacterium dry mass of activation is than 1 for streptococcus thermophilus and lactobacillus plantarum:1) and according to 1 step of embodiment
The natural each 20mL of micro-ecology fermentation agent being prepared, and be respectively uniformly mixed.Then it is sealed anaerobic culture at 35 DEG C, when
Fermentation ends are indicated when content of reducing sugar≤1%.
Test result is as shown in table 2：
Influence of 2 different strain of table to fermenting speed
It nature micro-ecology fermentation agent fermenting speed can must be inoculated with by 2 test data of table is substantially better than other different strains and combine
Fermenting speed.
Specific implementation mode
The present invention is described in further detail for the embodiment provided below in conjunction with inventor.
Embodiment 1：
Intact south No. 9 jerusalem artichoke 10kg of jerusalem artichoke (offer of Jiangsu Bi Qingyuan marine organisms Science and Technology Ltd.) are provided,
It cleans up, be sliced, then carry out natural drying, it is crushed when weight saving is to 8kg, granular size is made to be less than
5mm.Lactose 80g, calcium carbonate 40g, ammonium sulfate 16g, bean cake powder 800g and rice flour 400g are added into jerusalem artichoke particle, is stirred
Uniformly, and be added citric acid adjust its pH be 6.0, raw material 9.336kg must be allocated.By fresh southern No. 9 jerusalem artichokes of jerusalem artichoke, ternip and
Cabbage cleans, dries, be sliced after be added in the cold boiling water of 5L saliferous 3%, wherein jerusalem artichoke piece 1500g, ternip 84g, cabbage 84g.
Then in 30 DEG C of closed anaerobic fermentations 4 days, gained muddiness zymotic fluid is nature micro-ecology fermentation agent.Take naturally micro- life obtained
State leavening 930mL is uniformly added into the deployed raw materials of 9.336kg, stirs evenly and be packed into round, is sealed at 20 DEG C
Anaerobic fermentation 7 days, then seals anaerobic fermentation 3 days at 30 DEG C, is finally preserved at 0 DEG C 7 days and carries out after-ripening.To the chrysanthemum fermented
Soyabean oligosaccharides 400g is added in taro particle and stirs evenly, in -40 DEG C of pre-freeze 12h, is then put into vacuum freeze drying rapidly
In machine, at vacuum degree 0.085MPa, 2h is kept at -40 DEG C successively, -30 DEG C of holding 2h, -20 DEG C of holding 2h, -10 DEG C are protected
3h is held, 0 DEG C of holding 3h, 10 DEG C of holding 5h obtain dry products 2.35kg.Dry jerusalem artichoke particle is ground into powdery, is then added
Enter arabinose 70g, blueberry powder 235g, you can obtain the jerusalem artichoke solid ferment of excellent in color.
It is as follows that solid ferment Testing index is made in above-described embodiment：
1, organoleptic indicator
Appearance：In loose, uniform powdery, free from admixture
Color and luster：Color and luster is scarlet, uniformity
Fragrance：With fermentation fragrance and blueberry fruity
Taste：Sour and sweet palatability, rear taste are long
Brew：Without caking, uniformity
2. physical and chemical index
Alcoholic strength (20 DEG C, V/V)：0%；Nitrite：0.40mg/kg；Ash content：3.50%；Water content：6.55%；
Reduced sugar：8.62g/kg；Total reducing sugar：218.56g/kg；Total acid：32.81g/kg (with H2SO4Meter)；Probiotics：
1.0×108cfu/g；Iron, copper, cadmium, benzoic acid, sorbic acid are without detection
3. microbiological indicator
Coliform/(MPN/g):2
Mould and yeast/(cfu/g)：4
Pathogenic entero becteria (salmonella, Shigella, staphylococcus aureus) is without detection
Embodiment 2：
Intact south No. 9 jerusalem artichoke 20kg of jerusalem artichoke (offer of Jiangsu Bi Qingyuan marine organisms Science and Technology Ltd.) are provided,
It cleans up, be sliced, then carry out natural drying, it is crushed when weight saving is to 14kg, granular size is made to be less than
5mm.Lactose 280g, calcium carbonate 140g, ammonium sulfate 56g, bean cake powder 2800g and rice flour 1400g, stirring are added into jerusalem artichoke particle
It is uniformly mixed, and it is 6.8 that citric acid, which is added, to adjust its pH, must allocate raw material 18.676kg.By fresh southern jerusalem artichoke No. 9 jerusalem artichokes, beans
Angle, Chinese cabbage and celery clean, dry, be sliced after be added in the cold boiling water of 5L saliferous 4%, wherein jerusalem artichoke piece 1750g, fresh kidney beans
250g, Chinese cabbage 250g, celery 250g.Then in 35 DEG C of closed anaerobic fermentations 3 days, gained muddiness zymotic fluid is nature Tiny ecosystem
Leavening.It takes nature micro-ecology fermentation agent 1600mL obtained to be uniformly added into the deployed raw materials of 18.676kg, stirs evenly
And it is packed into round, anaerobic fermentation is sealed at 30 DEG C 5 days, anaerobic fermentation is then sealed at 40 DEG C 2 days, finally protect at 5 DEG C
It deposits 5 days and carries out after-ripening.Xylo-oligosaccharide 1600g is added into the jerusalem artichoke particle fermented and stirs evenly, in -40 DEG C of pre-freezes
Then 18h is put into vacuum freeze drier rapidly, at vacuum degree 0.090MPa, successively at -30 DEG C keep 3h, -20 DEG C
3h is kept, -10 DEG C of holding 3h, 0 DEG C of holding 5h, 30 DEG C keep 3h to get dry products 4.56kg.By dry jerusalem artichoke particle
It is ground into powdery, arabinose 228g, hawthorn powder 684g is then added, you can obtains the jerusalem artichoke solid ferment of excellent in color.
It is as follows that solid ferment Testing index is made in above-described embodiment：
1, organoleptic indicator
Appearance：In loose, uniform powdery, free from admixture
Color and luster：Color and luster is light red, uniformity
Fragrance：With fermentation fragrance and hawthorn fruity
Taste：Sour and sweet palatability, rear taste are long
Brew：Without caking, uniformity
2. physical and chemical index
Alcoholic strength (20 DEG C, V/V)：0%；Nitrite：0.35mg/kg；Ash content：4.56%；Water content：5.85%；Also
Raw sugar：7.87g/kg；Total reducing sugar：228.46g/kg；Total acid：30.58g/kg (with H2SO4Meter)；Probiotics：1.0×108cfu/g；
Iron, copper, cadmium, benzoic acid, sorbic acid are without detection；
3. microbiological indicator
Coliform/(MPN/g):1
Mould and yeast/(cfu/g)：3
Pathogenic entero becteria (salmonella, Shigella, staphylococcus aureus) is without detection.
Claims (8)
1. a kind of production method of south No. 9 solid ferment of jerusalem artichoke, which is characterized in that this approach includes the following steps：
1）Jerusalem artichoke pre-treatment：It by the cleaning of complete jerusalem artichoke, slice, drying, is crushed, granular size is 2mm ~ 5mm；
2）Material allocation：To step 1）Lactose, calcium carbonate, ammonium sulfate, bean cake powder and rice flour, stirring are added in gained jerusalem artichoke particle
It is uniformly mixed, and it is 6.0 ~ 6.8 raw materials allocated that citric acid, which is added, to adjust its pH, used jerusalem artichoke is southern jerusalem artichoke No. 9；
Wherein, the additive amount of lactose, calcium carbonate, ammonium sulfate, bean cake powder and rice flour be respectively jerusalem artichoke particle weight 1% ~ 2%, 0.5% ~ 1%,
0.2% ~ 0.4%, 10% ~ 20% and 5% ~ 10%；
3）It is prepared by leavening：Fresh jerusalem artichoke piece and vegetables are added into the cold boiling water of saliferous 3% ~ 4%, it is close under the conditions of 30 DEG C ~ 35 DEG C
Close anaerobic fermentation 3 ~ 4 days, gained muddiness zymotic fluid is nature micro-ecology fermentation agent, and used jerusalem artichoke is southern jerusalem artichoke No. 9；Institute
The weight ratio for stating jerusalem artichoke piece and vegetables is 7:3~9:1, the jerusalem artichoke piece and total additive amount of vegetables is brine quality 1/3 ~ 1/2；
4）Fermentation：By step 3）Gained nature micro-ecology fermentation agent is uniformly sprinkled into step 2）In the raw material of allotment, stir evenly simultaneously
It is packed into round, anaerobic fermentation is sealed under the conditions of 20 DEG C ~ 30 DEG C 5 ~ 7 days, then seals anaerobic under the conditions of 30 DEG C ~ 40 DEG C
Fermentation 2 ~ 3 days finally preserves 5 ~ 7 days under the conditions of 0 DEG C ~ 5 DEG C and carries out after-ripening；
5）Dry powder processed：To step 4）Probiotics cryoprotector is added in gained fermentate, is then freeze-dried, and powder
It is broken into powdery；
6）Allotment：To step 5）Functional sweetener and Fruit powder are added in gained powdery ferment.
2. production method as described in claim 1, it is characterised in that step 1）Middle drying degree is that jerusalem artichoke tablet quality reduces 20%
~ 30% or its water content be down to 50% ~ 60%.
3. production method as described in claim 1, it is characterised in that step 3）Described in vegetables be carrot, ternip, Chinese cabbage,
Arbitrary 2 ~ 3 kinds in cabbage, celery, fresh kidney beans, green capsicum, clean, dry after be added.
4. production method as described in claim 1, it is characterised in that step 4）Middle nature micro-ecology fermentation agent and step 2）It adjusts
The volume mass ratio for the raw material mixing matched is 1:10~1:12（L/kg）.
5. production method as described in claim 1, it is characterised in that step 5）Described in probiotics cryoprotector be soybean
Oligosaccharide or xylo-oligosaccharide, additive amount are the 4% ~ 8% of fermentate quality.
6. production method as described in claim 1, it is characterised in that step 5）The method of middle freeze-drying is：First at -40 DEG C
Pre-freeze 12h ~ 18h, is then put into vacuum freeze drier rapidly, at vacuum degree 0.085MPa ~ 0.090MPa, successively-
40 DEG C ~ -30 DEG C 2 ~ 3h of holding, -30 DEG C ~ -20 DEG C 2 ~ 3h of holding, -20 DEG C ~ -10 DEG C 2 ~ 3h of holding, -10 DEG C ~ 0 DEG C is protected
Hold 3 ~ 5h, 0 DEG C ~ 10 DEG C holdings 3 ~ 5h, 10 DEG C ~ 30 DEG C 3 ~ 5h of holding.
7. production method as described in claim 1, it is characterised in that step 6）Described in functional sweetener be arabinose,
Add 2% ~ 5% that mass ratio is powdery ferment weight.
8. production method as described in claim 1, it is characterised in that step 6）Described in Fruit powder be apple powder, blueberry powder,
One kind in strawberry powder, kiwi fruit powder, banaina, hawthorn powder, pineapple powder, addition mass ratio be powdery ferment weight 10% ~
15%。
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| CN106387888A (en) * | 2016-09-09 | 2017-02-15 | 杨森健 | Composition used for producing functional foods, health-care products and medicines |
| CN108094816A (en) * | 2018-01-19 | 2018-06-01 | 湖南康琪壹佰生物科技有限公司 | A kind of pectase solid beverage and preparation method thereof |
| CN108741051A (en) * | 2018-04-02 | 2018-11-06 | 广州洋宝生物科技有限公司 | A kind of production method of vegetables and fruits ferment lyophilized products product |
| CN109699972A (en) * | 2019-03-19 | 2019-05-03 | 小甑科技（深圳）有限公司 | A kind of preparation method of jerusalem artichoke ferment freeze-dried powder |
| CN110122859A (en) * | 2019-05-27 | 2019-08-16 | 李宪臻 | A kind of jerusalem artichoke ferment and the preparation method and application thereof |
| CN114271481A (en) * | 2021-12-31 | 2022-04-05 | 广西膳君特医食品有限公司 | Processing technology of fruit enzyme freeze-dried powder and integrated processing equipment thereof |
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